Vegan Cauliflower Soup

Five reasons why I love this soup (and why you will, too!):

1) It came together in about 20 mins.

2) You will slurp up about 1/2 a head of cauliflower and not even notice.

3) It's light, warming, and creamy with just a hint of heat.

4) Toasted, curried seeds are hard to say no to.

5)



I hope I convinced you.

Vegan Cauliflower Soup
Adapted from WF Market Recipes

Soup:
3 cups cauliflower florets
1/2 of a large onion, chopped
3/4 tsp curry powder
1/4 tsp garlic powder
1 1/2 cups unsweetened almond milk
salt and pepper to taste

For the crunchy seed topping:
1 tbsp pumpkin seeds
1 tbsp sunflower seeds
1/4 tsp olive oil
pinch of curry powder

Steam the cauliflower florets in a steamer basket until tender. This takes about 8-10 mins. While the cauliflower steams, cook the onions in a little water with the garlic and the curry powders. Once translucent, turn the heat off. In a separate pan, combine the oil, seeds and curry powder. Toast until slightly brown and fragrant. Set aside to cool. Once the cauliflower is done, transfer to a blender along with the onions and almond milk. Blend until you reach your desired consistency. Season with salt and pepper to taste. Garnish with crunchy seed topping and serve.

If you are using a Vitamix and want a little texture, blend the onions, almond milk and three-fourths of the cauliflower on high for 20-30 seconds. Turn it off, add in the remaining cauliflower and blend on variable speed 1 or 2 for 20-30 seconds. This gives the soup a little more texture than blending everything on high.



You grab the spoon, and I'll grab the wine. Deal?